loaf pesto focaccia bread
8 ounces freshly sliced turkey
4 ounces spinach artichoke spread
2 ounces asiago cheese (asiago parmesan blend)
1 small red onion, diced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1-2 tomato, sliced (6-8 slices)
1 pinch salt and pepper
Preheat panini grill to medium temperature. In a medium sauce pan, sauté diced red onion in olive oil until transparent. Add balsamic vinegar and salt and pepper to taste.
Slice the loaf of pesto focaccia into two semi-circles, and halve each semi-circle. Layer the turkey onto the bottom halves of the focaccia bread, and spread spinach artichoke mix over turkey. Layer sautéed onions, asiago/parmesan blend and tomato slices. Close face of panini with the top halves of focaccia bread.
Add panini to preheated grill and press lightly. Grill 5 minutes on medium or until the cheese begins to melt and there are grill marks on the focaccia bread.
Serve hot with chips or your favorite soup!
8 ounces freshly sliced turkey
4 ounces spinach artichoke spread
2 ounces asiago cheese (asiago parmesan blend)
1 small red onion, diced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1-2 tomato, sliced (6-8 slices)
1 pinch salt and pepper
Preheat panini grill to medium temperature. In a medium sauce pan, sauté diced red onion in olive oil until transparent. Add balsamic vinegar and salt and pepper to taste.
Slice the loaf of pesto focaccia into two semi-circles, and halve each semi-circle. Layer the turkey onto the bottom halves of the focaccia bread, and spread spinach artichoke mix over turkey. Layer sautéed onions, asiago/parmesan blend and tomato slices. Close face of panini with the top halves of focaccia bread.
Add panini to preheated grill and press lightly. Grill 5 minutes on medium or until the cheese begins to melt and there are grill marks on the focaccia bread.
Serve hot with chips or your favorite soup!
